Lemon Ricotta Ravioli Recipe

Time1h 15m

Serves4

sherry almond cream, roasted pear & arugula, chili crisp

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Ingredients

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1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Create a well in the center, add eggs, and gradually mix until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
2
Prepare the Filling
In a bowl, combine ricotta, lemon zest, Parmesan, salt, and pepper. Mix until smooth and set aside.
3
Roll Out the Dough
Divide dough into 4 pieces. Roll each piece out thinly with a pasta machine or rolling pin. Cut into squares or circles.
4
Fill the Ravioli
Place a small spoonful of filling on half of the pasta pieces. Moisten the edges with water, fold over, and press to seal. Cut out with a pasta cutter.
5
Cook the Ravioli
In a large pot of salted boiling water, cook ravioli for 3-4 minutes until they float. Remove with a slotted spoon.
6
Make the Sauce
In a saucepan over medium heat, melt butter and sauté shallots until translucent. Add cream, sherry, and bring to a simmer. Stir in toasted almonds.
7
Serve
Plate the ravioli, drizzle with sauce, top with roasted pear slices, arugula, and a spoonful of chili crisp.